John's Jumbo Coffee-Cake Muffins

Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert's moist, cinnamon-scented delights is just right.

  • Prep:
  • Total Time:
  • Yield: Makes 12
John's Jumbo Coffee-Cake Muffins

Source: Everyday Food, January 2008

Ingredients

For Streusel:

  • 1 cup packed dark-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For Muffins:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Confectioners' sugar, for dusting

Directions

  1. Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

  2. Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

  3. Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.

  4. Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.

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